Wednesday, September 4, 2013

Recipe: Smoked Sea Salt Pork Chops, with Braised lentils and a Honey dijon yoghurt

Classic combination of ingredients, done in a very classy way! Pork chops are very cheap from the co-op at the moment, you can buy a pack of 6 thick pork chops for £5! I used apples, thyme and bay leaves from my mum's garden as well, so despite this dish sounding very posh i managed to make it fairly cheap. I have been using "asafoetida" in place of garlic lately, because I haven't got any garlic in the house, but this indian spice does give the similar oniony/garlicky taste to most dishes. And you don't have to use very much- it's very pungent. Feel free to use normal salt on the pork chops, i've just used smoked because i still have a posh pot of it left that i brought back from Penzance.

Smoked Sea Salt Pork Chops, with Braised lentils and apples, and a Honey Dijon yoghurt (serves 2) 

Drizzle olive oil
4 chunky pork chops (fat cut at the sides to avoid meat from curling up)
Few pinches of smoked sea salt

1 tbsp duck fat (had this leftover, feel free to use olive oil instead)
1 white onion, diced
1 tbsp fresh thyme
½ tsp asafoetida
1 bay leaf
2 tins puoy lentils, drained and rinsed
250ml beef stock
2 apples, peeled and diced finely

100g natural yoghurt
10g runny honey
2 tsp Dijon mustard

1. Fry the onions, thyme, asafoetida and bay leaf in the duck fat for 5 minutes. Add the lentils and cook for a further two minutes. Add the stock, and cook further 5 minutes. Add the diced apple, and cook on a low heat stirring occasionally, for 20 minutes.
2. Meanwhile, put a griddle pan onto a high heat with a little oil. Sprinkle the sea salt over the pork chops (both sides) and grill for about 3-4 minutes each side, until well charred but still golden.
3. Mix together the yoghurt, honey and the mustard. Serve the sizzling pork chops with the braised lentils and a few spoonful’s of the flavoured yoghurt.

No comments:

Post a Comment